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Thin Mint-Style Gluten Free Cookie Dough Truffles

Thin Mint-Style Gluten Free Cookie Dough Truffles

Thin Mint-Style Gluten Free Cookie Dough Truffles

Thin Mints are the very best Girl Scout Cookie. My head knows that there is room for disagreement, but my heart wants all the Thin Mints, all the time. And the heart wants what the heart wants. Not that I’d throw any of the other Girl Scout Cookies out of bed. That’s probably why my newest cookbook, Gluten Free Classic Snacks, has all the best recipes for alllll the Girl Scout cookies your heart may desire. And why I couldn’t resist making these simple gluten free cookie dough truffles out of my gluten free Thin Mints recipe.

Thin Mint-Style Gluten Free Cookie Dough Truffles

Since Thin Mints are snappy little numbers, the recipe has no eggs—making them the perfect candidate to be raw-cookie-dough truffled.

Thin Mint-Style Gluten Free Cookie Dough Truffles

It also means there’s no rolling out dough, no cutting out circles and (clearly) no baking. I urge you to cover them in chocolate glaze, but if you’re really just not feeling it, serve them nude. They’ll still taste like thin mints. I promise.

Thin Mint-Style Gluten Free Cookie Dough Truffles

In the new book, I tell you all of my tricks and tips for rolling out all sorts of cookie dough, how to do it with ease, how to avoid the “wrinkles” that rolling out dough in parchment paper sometimes means, and plenty more wisdom. But this time, just this once, throw those rules out the window. Go on. Truffle your thin mints! You’ll be so glad you did.

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Prep time: Cook time: Yield: 24 truffles


For the truffles
5 tablespoons (70 g) unsalted butter, chopped

4 ounces semi-sweet chocolate, chopped

1/4 teaspoon pure vanilla extract

1/2 teaspoon pure peppermint extract

3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 cup (40 g) unsweetened cocoa powder (Dutch-processed works best—if you use natural unsweetened cocoa powder, add 1/8 teaspoon baking soda)

1/2 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

Warm water by the 1/4-teaspoonful, as necessary

For the chocolate glaze
8 ounces dark chocolate, chopped

2 tablespoons (28 g) virgin coconut oil

1/4 to 1/2 teaspoon pure peppermint extract, to taste

1 ounce white chocolate, chopped

Green gel food coloring, as desired


  • First, make the cookie dough. In a medium-size, microwave-safe bowl, place the butter and chocolate and melt in the microwave in 30-second increments at 70% power, stirring in between. Stir in the vanilla and peppermint extracts, and set the bowl aside. In a large bowl, place the flour, cocoa powder, salt, and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, add the melted chocolate mixture, and mix to combine. Knead the dough to- gether, adding water by the quarter-teaspoonful as necessary to bring the dough together and make sure that it is pliable, and not stiff.

  • Shape the truffles. Line a large baking sheet with parchment paper and set it aside. Using a small ice-cream scoop (a #70 scoop is perfect) or two spoons, scoop out mounds of the cookie dough and place about 1-apart. Roll each mound of dough tightly into a round between your palms and replace on the baking sheet. Allow to sit at room temperature until the truffles are firm (about an hour). This will make it much easier to dip the truffles in the chocolate glaze. You can skip this step, but the truffles may fall apart during dipping.

  • Prepare the glaze and dip the truffles. In a medium-size, microwave-safe bowl, place the chocolate and coconut oil and microwave in 30-second increments at 70% power, stirring in between. Add the peppermint extract, and mix to incorporate. Allow the chocolate to sit at room temperature until it begins to thicken a bit. Immerse the truffles, one at a time, in the glaze. Press down on the truffle with the tines of a fork, then flip it gently in the chocolate. Pull it out of the chocolate by slipping the fork under it and bobbing the truffle on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on the prepared baking sheet. Allow the chocolate glaze to set at room temperature. In a small, microwave-safe bowl, place the white chocolate and microwave for 30-seconds at 60% power. Stir in the green food coloring to incorporate it well. Drizzle the white chocolate over the glazed truffles, and allow it to set at room temperature (it will just take a moment) before serving.

  • Adapted from the Thin Mints Girl Scout Cookies recipe in Gluten Free Classic Snacks (a version of which is also here on the blog).



P.S. If you haven’t yet, don’t forget to pre-order your copy of Gluten Free Classic Snacks! I’ll announce blog giveaways to celebrate the new book soon. You’re gonna love ’em!!

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  • Lucy

    Boy oh boy these look so yummy.
    My youngest would agree with you, any Thin Mints are the very best cookies!

  • Jennifer S.

    My little guy has been asking for thin mints – I might just have to whip up a batch of these instead.
    The book is coming out THIS MONTH, right??? When again? can.not.wait.

    • Technically, Classic Snacks has a publication date of April 7, but it releases on March 17, which is actually 2 weeks from tomorrow. That’s the date it is shipped to retailers from the warehouse, and Amazon gets it out right away so you should have it in a few weeks!!! Your enthusiasm means so much to me, Jennifer!

      • Kat

        Nicole thank you for explaining this. I had preordered it way last year as a birthday gift to myself. So knew it was supposed to come in March. When I saw the April date I got very down, thinking something had changed. Now I know it should arrive just alittle late for my birthday. Thanks.

        • Sounds like you and I both have a big date coming up, Kat. :)

  • Mare Masterson

    We are kindred spirits – Thin Mints all the way (especially from the freezer)! Oh these look so lovely and yummy!

    • Oh my gosh 100% Mare. Right from the freezer!!

  • Michelle

    I was just thinking about how much I love Thin Mints, but was feeling too lazy to do the rolling, cutting, and dipping. These sound great! I will definitely have to make them. Thank you!

    • I hear you, Michelle. Sometimes you just need to get there faster!

  • Kara

    I’m dying to make these…but I have a migraine problem with chocolate. White chocolate is fine. Do you have any tips on how I could make these with white chocolate? My hang up is with the unsweetened cocoa powder.

    • Kara, these are chocolate through and through. I really recommend you try another recipe. Sorry!

    • jess

      Have you ever used carob powder in place of cocoa powder? Some people say it tastes a lot like chocolate.

  • Danielle

    Nicole, these look awesome! I just made the bagels from the Bakes Bread book, and I’m in love. I did not realize how much I missed them until I bit in to a real, honest-to-goodness bagel. Thank you for everything! I’m looking forward to adding a 4th GFOAS cookbook to my shelf :)

  • I love you. Has anyone ever told you that?? I have been whining about Girl Scout cookies for weeks, as I do every year. Missed Thin Mints the most. Thank you, thank you!!

  • Woah these are not only gorgeous but I bet they taste incredible. Really stunning Nicole!

  • Nichole Baker

    Just tried these, AWESOME! Used coconut extract instead of peppermint for odd sister and she really liked them, just added a bit more extract to provide enough flavor.

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